• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Deep-Fried Steamed Aromatic Squab

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 1 Stick dried bean curd
  • 2 Or
  • Oil for deep-frying
  • 2 sl Fresh ginger root
  • 1 Scallion stalk
  • 2 tb Soy sauce
  • 2 tb Sherry
  • 2 Cloves star anise
  • 1 Piece (1-inch) cinnamon
  • -stick
  • 1/4 c Bamboo shoots
  • 2 Scallion stalks
  • 1 tb Cornstarch
  • 1/4 c Stock
  • 2 tb Oil
  • 1/2 ts Salt


1. Soak dried bean curd.

2. Wipe squabs with a damp cloth and dry well with paper toweling.

3. Heat oil. Add squabs, one at a time, and deep-fry, turning and basting,
until light golden. Drain on paper toweling.

4. With a cleaver, chop squabs, bones and all, in 1x2-inch pieces. Transfer
to a heatproof bowl. Slice ginger root, mince scallion; and add, along with
soy sauce, sherry, star anise and cinnamon stick.

5. Steam 30 minutes (see page "How-to Section").

6. Meanwhile slice bamboo shoots and soaked bean curd. Cut remaining
scalliom stalks in 1-inch sections. Blend cornstarch and cold stock to a

7. Heat oil. Add bamboo shoots, bean curd and scallions. Stir-fry to cook
through (3 to 4 minutes).

8. Stir in salt. Then stir in cornstarch paste to thicken. Pour over squabs
in their steaming bowl and serve.

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